Chorizo & tomato salad
The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy sherry vinegar is a match made in heaven
Chickpea, chorizo & spinach stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3-4 tbsp extra-virgin olive oil
- 1 onionchopped
- 1 carrotfinely diced
- 1 celerystick, finely diced
- few thymesprigs
- 2 bay leaves
- 2 garlic clovesfinely chopped
- 200g chorizodiced
- ¼ tsp cinnamon
- 1 tsp hot smoked paprika
- 2 x 410g/14oz cans chickpeasrinsed and drained
- 1-2 tbsp sherry vinegar
- 400g bag spinachleaves, washed and drained
Nutrition: per serving
- kcal487
- fat33g
- saturates9g
- carbs27g
- sugars6g
- fibre8g
- protein23g
- salt3.36g
Method
step 1
Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
step 2
Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.
